Eggnog

Every year at Christmas I make some eggnog after this recipe by Jamie Oliver. It´s a little tradition that my mum and I have. Normally I make the eggnog and then we watch Downtown Abbey or Sherlock on the TV. Aren´t this the moments why Christmas is such a special time?

Did you know that eggnog (which is just a horrible name) traces its roots back to a 14th century England drink called posset (another delicious name)? Well, posset was a drink of hot milk curdled with ale, and over time, eggs were added; a step towards eggnog as we know it. Milk and eggs were expensive commodities at the time and it didn’t take long for this fabulous-sounding drink to lose popularity. But all that changed when the American colonies were formed. Thanks to a questionable trade triangle, the UK had all the rum they wanted. They also had plenty of land for all the chickens and cows they could ever need. Thus, eggnog was the indulgent draught of the masses and still is today.

Serves 8

3 cups (700ml) whole milk

1 cup (240ml) heavy or double cream

3 cinnamon sticks

1 vanilla bean pod, split and seeds removed

1 teaspoon freshly grated nutmeg, plus more for garnish

5 eggs, separated

2/3 (130g) cup granulated sugar

3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.